Strawberry biscuit roll
easy
45 mins
45 mins
Ingredients
- 4 Eggs (size M)
- 200 g Sugar
- 75 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 75 g ground almonds (with skin)
- 9 sheets white gelatine
- 500 g Strawberries
- 1/2 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 2 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 250 g Whipped cream
- 50 g Strawberry Jam
- baking paper
- 7-10 Tbsp Freezer bag
Directions
- 1
Separate eggs. Beat the egg whites until stiff, then pour in 50 g of sugar. Beat the egg yolks and 100 g sugar until frothy. Fold in the beaten egg whites. Mix flour, starch and baking powder, sieve onto the egg whites, add almonds and carefully fold in all ingredients. Spread the dough on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes.
- 2
Sprinkle a tea towel with 2 tablespoons of sugar. Turn out the sponge cake onto the cloth. Peel off the baking paper and let the sponge cake cool down covered with a damp cloth. Soak gelatine in cold water. Wash the strawberries, except for some for decoration, clean them. Cut the strawberries into cubes. Mix currant juice, lemon juice and vanillin sugar. Add the strawberries. Squeeze the gelatine, dissolve at low heat and stir into the juice mixture. Place the mixture in the refrigerator until it begins to set. Spread the sponge cake with the strawberry mixture and roll it up with the help of the cloth. Let the strawberry sponge roll become firm in the refrigerator.
- 3
Mix currant juice, lemon juice and vanillin sugar. Add the strawberries. Squeeze the gelatine, dissolve at low heat and stir into the juice mixture. Place the mixture in the refrigerator until it begins to set. Spread the sponge cake with the strawberry mixture and roll it up with the help of the cloth. Let the strawberry sponge roll become firm in the refrigerator. Whip cream and remaining sugar until stiff. Spread the sponge roll with the cream and press dents in the cream with a tablespoon. Warm the strawberry jam slightly and pass through a sieve. Put the jam into a freezer bag, cut off a small corner and decorate the sponge roll crisscross with the jam. Serve the roll decorated with the remaining strawberries. Results in about 14 slices
- 4
Whip cream and remaining sugar until stiff. Spread the sponge roll with the cream and press dents in the cream with a tablespoon. Warm the strawberry jam slightly and pass through a sieve. Put the jam into a freezer bag, cut off a small corner and decorate the sponge roll crisscross with the jam. Serve the roll decorated with the remaining strawberries. Results in about 14 slices
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